Maple pull apart loaf

1 servings

Ingredients

Quantity Ingredient
4½ To 5 cups all purpose flour
½ cup Sugar
2 packs Quick rising yeast
1 teaspoon Salt
½ cup Water
½ cup Milk
½ cup Butter or margarine
2 Eggs
1 cup Maple syrup
1 cup Chopped walnuts

Directions

In a large bowl, combine 2 cups of four, sugar, undissolved yeast and salt. Heat water, milk and 5 tbsp of butter until very warm (120-130F) Stir warm liquid into dry ingredients. Stir in eggs and enough remaining flour to make soft dought that begins to come away from sides of bowl and can be handled. Form dough into a ball. Turn out onto a lightly floured surface and knead for 6-8 minutes. To knead: first flatten the ball of dough. Pick up the far edge of the dough and fold it over itself towards you. Using the heels of your hands, push dough down and away from you. Turn the dough a ¼ turn.

Repeat the fold, push, turn actions. Sprinkle with additional flour during kneading. One tablespoon at a time, if dough is sticky. Cover and let rest for 10 minutes. Divide dough into 32 pieces; roll into balls. Melt remaining 3 tbsp of butter; dip balls into butter. Layer ½ cup syrup, ½ cup walnuts and 16 balls evenly in bottom of greased 10 inch tube pan with non removable bottom. Repeat layers once. Top with remaining ½ cup syrup. cover; let rise in warm, draft free place until doubled in size, about 30 to 40 minutes. Bake at 375F for 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning. Let cool in pan on rack for 10 minutes. Invert onto serving plate.

COOL RISE METHOD: Shape loaf as directed. cover tightly with plastic wrap. Refrigerate 2-24 hours. To bake, remove from refrigerator, uncover dough, and let stand 10 minutes at room temperature. Bake as directed above.

Origin: Canadian Reader's Digest, October 1993, Fleischmann's Ad.

Shared by: Sharon Stevens

From: Sharon Stevens Date: 09-19-94

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